Chili bean paste (doubanjiang)

豆瓣酱 / dòubànjiàng (郫县豆瓣)

Flavor and role: A Sichuan spicy bean paste of broad beans and chilies fermented in salt for a long time. Fried in oil, it releases red oil and deep salty, savory flavor.
Typical dishes and uses: Mapo tofu, Taiwanese beef noodle soup, twice-cooked pork, Sichuan stir-fries
Substitutes: 1 tbsp doubanjiang = 1/2 tbsp gochujang + 1/2 tbsp doenjang + a little chili flakes. It is salty, so adjust other seasoning later.
Storage: Refrigerate after opening; keeps 6 months to 1 year. A thin layer of oil on the surface stops it drying out.
Main countries: China
Used in this book: Mapo Tofu Taiwanese Beef Noodle Soup (牛肉麵)Twice-Cooked Pork (Hui Guo Rou)Bone Broth Red-Braised Beef Noodle Soup Beef Noodle Tsukemen Red-Braised Beef Rice Bowl Japanese-Style Tantanmen (Sesame-Miso Soy Milk Ramen)Mala Gamjatang (Sichuan-Spiced Pork Rib and Potato Stew)Mala Japchae (Sichuan-Spiced Glass Noodles)Authentic Sichuan Mapo Tofu with Toasted Peppercorn Japanese Miso Mapo Udon Mapo Cheese Rice Gratin Green Garlic Twice-Cooked Pork, Sichuan Restaurant Style Twice-Cooked Pork Tacos with Pickled Onion Twice-Cooked Pork Cheese Toastie

Updated 2026-10-10